The World's 60 Best Gratins… Period.

What makes a really great gratin? Too often, we think that gratins are always made the same way, with the same uninspired cheeses and starchy, heavy ingredients. But an honest-to-goodness great gratin can be—and should be—so much more. This collection features the world's 60 best dishes cooked au gratin, putting gratins back on the menu and proving that gratin isn't just a side dish, but a delicious, hot meal combining different flavors and putting cheese in the spotlight. A meal starring gratin will satisfy your craving for crispy toppings, and served piping hot right out of the oven will always be the most scrumptiously comforting moment in your day. In The World's 60 Best Gratins… Period, discover the best recipes for vegetables, pasta, casseroles, family meals, stews, desserts, crêpes, and soups made au gratin, as well as foolproof tricks and secrets from the top chefs, accompanied by stunning photos that will tempt your taste buds. This book includes: • The very best versions of classic gratins: Cottage Pie, French Onion Soup, Gratin Dauphinois… • Decadent main courses and appetizers for indulgent gourmets: Nacho Avalanche, Moussaka, Coquilles St-Jacques… • Bold new combinations that will kick-start your creativity: Zucchini Clafouti, Boudin-Stuffed Potato Skins, Brussels Sprouts with Bacon & Almonds… and much more.